MARMITE AND CREAM CHEESE
This is my new Favorite way to eat marmite it is really yummy! All the people that I have talked to, no one has mentioned putting marmite with cream cheese. I can imagine making little cucumber sandwiches with this mixture too.
Provided by LB in Middle Georgia
Categories Breakfast
Time 5m
Yield 1 1 Bagel, 1 serving(s)
Number Of Ingredients 3
Steps:
- Toast bagel spread on cream cheese and then the amount of marmite you like and enjoy.
MARMITE® STEAK CASSEROLE
Adjust the amount of steak to the size of the family; allow one medium stewing or rump steak per person. You can vary the vegetables too. This can be put on in the morning and be ready for dinner. Serve with mashed potatoes and green vegetables.
Provided by goldilocks
Categories Meat and Poultry Recipes Beef Steaks
Time 7h20m
Yield 2
Number Of Ingredients 6
Steps:
- Spread yeast extract on both sides of each rump steak; sprinkle brown sugar on top.
- Place steaks in a slow cooker with onion, carrot, and celery.
- Cook on Low until steaks are tender, 7 to 8 hours.
Nutrition Facts : Calories 324.3 calories, Carbohydrate 15.1 g, Cholesterol 77.5 mg, Fat 19 g, Fiber 2.8 g, Protein 22.7 g, SaturatedFat 7.5 g, Sodium 304.2 mg, Sugar 9.3 g
CHEESE & MARMITE SCONES
Yeast extract gives a deep savoury flavour to these tasty pinwheel cheddar cheese scones - perfect for afternoon tea or a simple snack
Provided by Sara Buenfeld
Categories Afternoon tea, Breakfast, Brunch, Buffet, Canapes, Side dish, Snack, Treat
Time 35m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Mix the flour and baking powder in a large bowl. Put 1 tsp yeast extract in a jug, add the egg and make up to 300ml with the milk. Stir in the oil, then beat really well to dissolve the yeast extract.
- Tip 85g of the cheddar into a bowl and mix with the cream cheese and remaining yeast extract to make a spread. Toss the rest of the cheese through the flour mixture, then pour in the milk mixture and stir with the blade of a knife until it comes together. (You need to work quickly once you've added the liquid, as it activates the baking powder.) Tip onto a lightly floured work surface and gently knead the mix, taking care not to overwork it, as it will make the scones heavy.
- Press or lightly roll the dough into an oblong about 20 x 25cm. Spread with the yeast extract mixture and roll up from the longest side to create a tight, fat cylinder. Pat the ends of the cylinder to straighten them, then slice into 8 pinwheels and put on the baking tray, patting them to make flattish rounds. Bake for 12-15 mins until golden and cooked.
- Leave for a few mins on the tray to allow the cheese centre to harden a little, then transfer to a wire rack to cool. Eat warm or cold. Best eaten on the day they are made.
Nutrition Facts : Calories 370 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 13 grams protein, Sodium 1.1 milligram of sodium
MARMITE AND CHEESE BREAD
Adapted from the Fleischmann's site. Here's what they say, "This bread combines two of Britain's most characteristic ingredients, Marmite and sharp cheddar Cheese. Hearty in flavor, this bread is best served toasted accompanying a soup, or in making a sandwich on toast". There is about 90 minutes rising time.
Provided by Sharon123
Categories Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- In large bowl combine 1/2 cup fall pupose flour, 1/2 cup whole wheat flour salt, and yeast. Heat water until very warm (120º - 130º F) and dissolve Marmite and butter in it. Stir into the dry ingredients.
- Add enough of the remaining flour to make a soft dough. Knead on lightly floured surface until soft and elastic, about 8-10 minutes. Knead in the cheese.
- Cover; let rest on floured surface about 10 minutes.
- Punch down dough and roll into a 12 X 7 inch rectangle. Starting from the shorter end, roll up tightly like a jellyroll. Pinch the seams and ends to seal them. Place seam side down in an 8- X 4-inch loaf pan. Cover; let rise in a warm draft-free place until doubled in size, about 90 minutes.
- Brush the top lightly with milk. Bake on the middle shelf of a preheated 375º oven for 30-40 minutes or until the bread sounds hollow when tapped on the bottom crust. If the crust is browning too quickly, cover with aluminum foil until finished cooking.
- Remove from pan; let cool on wire rack. Enjoy!
NEXT LEVEL MAC 'N' CHEESE
Make this granddaddy of pasta bakes with the salty tang of yeast extract, plus mustard and evaporated milk. This is macaroni cheese with added oomph
Provided by Barney Desmazery
Categories Dinner, Main course, Pasta, Supper
Time 55m
Number Of Ingredients 13
Steps:
- Heat oven to 220C/200C fan/gas 8. Cook the macaroni in salted water for 2 mins less than the stated cooking time, so it still has plenty of bite. Drain well and toss with a small knob of the butter to stop it from sticking together.
- In a heavy-bottomed saucepan, heat the remaining butter until frothy and nut-brown. Pour off 1 tbsp into a small bowl and place the pan back on the heat, then scatter over and whisk in the flour and cook for 3 mins until you have a sandy paste. Add the milk, a splash at a time, simmering and whisking until smooth between each addition. Once all the milk has been added, drizzle in the evaporated milk, then add the grated cheddar, a handful at a time, until you have a thick, cheesy sauce. Stir through the mustard powder, cayenne, Marmite and vinegar and taste for seasoning, adding salt and pepper as needed.
- Remove from heat, stir in the macaroni, then stir through the chunks of cheese. Tip the contents of the saucepan into a large, buttered baking dish. In a small bowl, mix together all the breadcrumbs, the parmesan, another small pinch of cayenne and some crunchy sea salt if you want. Scatter the crumbs over the macaroni, drizzle with the reserved brown butter and bake for 30-35 mins until lightly browned, crunchy all over and bubbling around the edges. Leave to stand for 10 mins before serving straight from the dish.
Nutrition Facts : Calories 679 calories, Fat 38 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2 milligram of sodium
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